Sicilian-Style Braciole with Tomato Sauce (Printable Version)

Beef rolls filled with pecorino, pine nuts, and raisins, simmered in tomato sauce—authentic Sicilian comfort food.

# What You'll Need:

→ For the Braciole

01 - 4 thin slices beef top round or flank steak, about 5 oz each
02 - Salt and freshly ground black pepper to taste
03 - 2/3 cup grated pecorino cheese
04 - 1/4 cup pine nuts, lightly toasted
05 - 1/4 cup raisins
06 - 2 tablespoons fresh parsley, chopped
07 - 1 tablespoon fresh basil, chopped
08 - 2 cloves garlic, minced
09 - 2 tablespoons breadcrumbs
10 - 2 tablespoons olive oil for searing
11 - Kitchen twine or toothpicks

→ For the Tomato Sauce

12 - 2 tablespoons olive oil
13 - 1 small onion, finely chopped
14 - 2 cloves garlic, minced
15 - 1 can 28 oz crushed tomatoes
16 - 1/4 cup dry red wine
17 - 1 teaspoon dried oregano
18 - Salt and pepper to taste
19 - Pinch of sugar

# Directions:

01 - Lay beef slices flat and gently pound to 1/4-inch thickness if needed. Season both sides generously with salt and pepper.
02 - In a bowl, combine pecorino cheese, pine nuts, raisins, parsley, basil, garlic, and breadcrumbs. Mix until well incorporated.
03 - Evenly distribute filling onto each beef slice leaving a small border. Roll up tightly, tucking in the sides, and secure with kitchen twine or toothpicks.
04 - Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Sear braciole on all sides until browned, approximately 6 to 8 minutes. Remove and set aside.
05 - In the same skillet, add 2 tablespoons olive oil. Sauté onion until soft, about 3 minutes. Add garlic and cook 1 additional minute.
06 - Pour in red wine and let it reduce by half, scraping up any browned bits from the bottom of the skillet.
07 - Add crushed tomatoes, oregano, salt, pepper, and sugar. Bring to a simmer over medium heat.
08 - Return braciole to the sauce, cover, and simmer gently over low heat for 1 hour 15 minutes, turning occasionally, until beef is tender.
09 - Remove braciole from sauce and discard twine or toothpicks. Slice and serve with sauce spooned over the top.

# Expert Tips:

01 -
  • The sweet-savory filling with raisins and pecorino creates a flavor combination that feels both surprising and utterly comforting.
  • Browning the rolls before braising builds a deep, caramelized crust that makes the sauce taste like it simmered for days.
  • This is the kind of dish that fills your kitchen with the smell of Sunday dinner, even on a Tuesday.
  • Leftovers only get better as the beef soaks up more sauce overnight in the fridge.
02 -
  • If your rolls keep unraveling during searing, you did not tie them tight enough, so do not be shy with the twine or toothpicks.
  • Letting the sauce come to a full boil will make the beef tough, so keep the heat low and the bubbles gentle.
  • Resist the urge to flip the braciole constantly, they need time to develop a proper crust before you move them.
03 -
  • Always taste your sauce before adding the braciole back in, this is your chance to adjust the salt, sweetness, and acidity before everything melds together.
  • If the sauce starts to look dry during braising, add a few splashes of water or stock rather than cranking up the heat.
  • Let the finished braciole rest for five minutes after slicing so the juices settle back into the meat instead of running all over your cutting board.
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